Creamy Red Curry Soup with Dumplings & Greens Recipe

Introduction

This Creamy Red Curry Soup with Dumplings & Greens is a comforting and flavorful dish perfect for any day. Combining rich coconut milk, vibrant vegetables, and fluffy dumplings, it’s a hearty meal that’s easy to make and sure to satisfy.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 4 cups vegetable or chicken broth
• 2 medium carrots, sliced
• 1 bell pepper, sliced
• 1 cup snap peas, trimmed
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 2 cups fresh greens (spinach or kale)
• Salt, to taste
• Black pepper, to taste
• For the Dumplings:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 2 tablespoons butter, melted

Instructions

1. Step 1: In a large pot, heat the vegetable oil over medium heat.
2. Step 2: Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
3. Step 3: Stir in the red curry paste and cook for 2 minutes to allow the flavors to meld.
4. Step 4: Pour in the coconut milk and vegetable or chicken broth. Stir well to combine and bring the mixture to a gentle simmer.
5. Step 5: Add sliced carrots, bell pepper, and snap peas to the pot. Season with soy sauce or tamari and lime juice. Simmer for 15-20 minutes until the vegetables soften.
6. Step 6: In a bowl, mix the flour, baking powder, and salt. Add milk and melted butter. Stir until just combined to form the dumpling batter.
7. Step 7: Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and let cook for 10 minutes until the dumplings are fluffy and cooked through.
8. Step 8: Stir in fresh greens and cook for another 1-2 minutes until wilted. Adjust seasoning with salt and pepper if needed.

Tips & Variations

• For a protein boost, add cooked chicken, shrimp, or tofu to the soup before serving.
• If you prefer a spicier soup, increase the amount of red curry paste or add a pinch of chili flakes.
• Use gluten-free flour to make the dumplings suitable for gluten-sensitive diets.
• Try different greens like swiss chard or bok choy for varied textures and flavors.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid breaking apart the dumplings. This soup is best enjoyed fresh, as dumplings may absorb liquid and soften further when stored.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dumplings ahead of time?

It’s best to drop and cook the dumplings fresh in the simmering soup to maintain their fluffy texture. Pre-made dumplings may become dense or soggy.

Can I use different vegetables in this soup?

Absolutely! Feel free to substitute or add vegetables like zucchini, mushrooms, or broccoli based on your preference and what you have on hand.

Creamy Red Curry Soup with Dumplings & Greens Recipe

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★★★★★

4.5 from 98 reviews

This Creamy Red Curry Soup with Dumplings & Greens is a comforting and flavorful dish combining the richness of coconut milk, aromatic red curry, fresh vegetables, and fluffy homemade dumplings. Perfect as a hearty meal, it balances vibrant spices with fresh greens for a satisfying and wholesome experience.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 4 cups vegetable or chicken broth
• 2 medium carrots, sliced
• 1 bell pepper, sliced
• 1 cup snap peas, trimmed
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 2 cups fresh greens (spinach or kale)
• Salt, to taste
• Black pepper, to taste

Dumplings

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 2 tablespoons butter, melted

Instructions

1. Heat Oil: In a large pot, heat the vegetable oil over medium heat to prepare the base for your soup.
2. Sauté Aromatics: Add the finely chopped onion to the pot and sauté for 3-4 minutes until translucent. Then add the minced garlic and cook for another minute until fragrant.
3. Add Red Curry Paste: Stir in the red curry paste and cook for 2 minutes, allowing the paste’s flavors to meld and intensify.
4. Add Liquids: Pour in the coconut milk and vegetable or chicken broth, stirring well to combine. Bring the mixture to a gentle simmer.
5. Add Vegetables and Seasonings: Add sliced carrots, bell pepper, and snap peas. Season with soy sauce or tamari and lime juice before simmering for 15-20 minutes, until the vegetables are tender.
6. Make Dumpling Batter: In a bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter until just combined, being careful not to overmix.
7. Cook Dumplings: Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and cook for 10 minutes until the dumplings are fluffy and fully cooked through.
8. Add Greens and Finish: Stir in the fresh spinach or kale and cook for an additional 1-2 minutes until wilted. Adjust salt and pepper to taste before serving.

Notes

• You can substitute chicken broth with vegetable broth to keep the soup vegetarian.
• Use gluten-free flour if you need a gluten-free version for the dumplings.
• Adjust the amount of red curry paste based on your preferred spice level.
• Fresh greens like kale will add a slightly heartier texture compared to spinach.
• Make sure the soup simmers gently when cooking dumplings to ensure they cook evenly without breaking apart.

Keywords: red curry soup, creamy coconut soup, homemade dumplings, Thai soup recipe, vegetable soup, healthy soup, vegetarian curry, one-pot meal